Blueberry Sour Cream Pancakes
Sour cream is the secret ingredient that makes these pancakes light, fluffy and tender for breakfast or dinner. Or lunch. Anytime of day really.
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1 1/2 cups all-purpose flour
1 cup whole milk
1/2 cup sour cream
2 tablespoons sugar
2 tablespoons Land O Lakes® Butter, melted
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen (thawed) blueberries
How to make
Combine all ingredients except blueberries, Butter with Canola Oil and syrup in bowl. Beat until well mixed. Gently stir in blueberries.
Heat griddle to 350°F or until drops of water sizzle.
Pour 1/4 cup batter, for each pancake, onto greased griddle. Cook 2-3 minutes or until bubbles form. Turn; continue cooking 1-2 minutes or until light golden brown.
Serve warm with Butter with Canola Oil and syrup.
Gently stir in 1/3 cup chopped pecans.
Gently stir in 1/2 cup (1 medium) mashed banana and 1/2 cup chopped walnuts.
Switch out the blueberries for another favorite fruit. You can also stir about 1/3 cup chopped nuts into the batter.
And don't forget to tag us @landolakesktchn.
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